Steak Stuffed with Asparagus and Goat Cheese
Ingredients:
2 4-5 oz steaks
8-10 Asparagus Spears
8 oz Mushrooms
2 oz Goat Cheese
2 tsp Garlic Powder, divided
2 tsp smoked paprika
1/2 tsp crushed red pepper flakes (you can skip this if you don’t like it spicy)
Salt and Pepper to taste
Extra Virgin Olive Oil
Instructions:
Remove goat cheese from refrigerator to warm up to room temperature.
Preheat oven to 425 degrees.
Wash and dry the produce.
Slice the mushrooms.
Cut off the lower, harder, bottoms of the asparagus spears.
Steam asparagus for 5 minutes until just starting to soften. Remove from heat and put in a bowl filled with ice water.
While Asparagus are cooking, cut each steak horizontally almost in half, leaving ~1/2”. Unfold to get a long thing strip of steak.
Spread the goat cheese on each steak, stopping about 1/4” from the edge of the steak.
Sprinkle the smoked Paprika and salt and pepper over the goat cheese.
Once the asparagus is done, pat dry with paper towels, then place 4-5 spears on each steak. Wrap steak around the asparagus and secure with tooth picks (or kabob skewers).
Place steaks on a baking sheet and sprinkle with the crushed red pepper flakes and half the garlic powder.
Cook in oven for 10 minutes per side, until cooked to desired doneness.
While steaks are cooking, add a drizzle of olive oil to a pot with a lid and heat over medium heat until hot. Add the mushrooms and cook, stirring occasionally for 5 minutes.
Remove pot from heat, sprinkle remaining garlic powder over mushrooms and stir to combine. Cover pot and set aside.
Serve steaks with Garlic Mushrooms on top.